Name: Catch A Husband Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Filipino
Ingredients: 1 can condensed milk (about 395g); 1 can evaporated milk (about 354ml); 1 cup coconut milk (about 240ml); 500 grams (about 2½ cups) all-purpose flour; ½ cup sugar (100g); 3 large whole eggs; 3 tablespoons margarine (about 45g), melted; 1 cup coconut milk (about 240ml); 2 tablespoons sugar (25g); 1 cup shredded coconut (about 80g)

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Introduction

The Catch A Husband Cake is a rich, moist cake infused with creamy coconut flavors and topped with a luscious coconut icing. This delightful treat combines sweetened milks and shredded coconut to create a comforting dessert perfect for sharing with loved ones.

A round bundt cake with three visible layers stands on a white plate over a white marbled surface. The bottom layer is pale yellow with a smooth texture. The middle layer is covered with white dripping glaze that flows downward unevenly. The top layer has a thick coat of white shredded coconut pieces scattered generously around the hole in the center, along with a dusting of fine white powder that spreads onto the plate below. The background features a soft pink wall. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can condensed milk
1 can evaporated milk
1 cup coconut milk (for batter)
500 grams (about 2½ cups) all-purpose flour
½ cup sugar
3 large whole eggs
3 tablespoons margarine
1 cup coconut milk (for icing)
2 tablespoons sugar (for icing)
1 cup shredded coconut

Instructions

Step 1: Gather all the ingredients. Combine the condensed milk, evaporated milk, 1 cup coconut milk, flour, sugar, eggs, and margarine in a blender. Blend until you get a smooth, slightly thick batter.
Step 2: Grease and lightly flour a Bundt pan. Pour the batter into the pan, filling it about halfway to allow the cake to rise.
Step 3: Preheat your oven to 350°F (175°C). Bake the cake for 30 to 60 minutes, checking after 30 minutes by inserting a toothpick into the center. When it comes out clean, the cake is done.
Step 4: While the cake bakes, prepare the icing. In a saucepan, combine 1 cup coconut milk and 2 tablespoons sugar. Heat, stirring constantly until it reaches a gentle boil and the sugar dissolves completely.
Step 5: Stir in the shredded coconut and cook until the mixture thickens to the consistency of condensed milk. Remove from heat and let it cool slightly.
Step 6: When the cake is warm, remove it from the oven and place it on a cooling rack. Spread the coconut icing evenly over the top. The warmth will allow the icing to soak into the cake.
Step 7: Let the cake cool for about 15 minutes for the icing to set, then slice and serve.

Tips & Variations

For a richer flavor, substitute margarine with unsalted butter.
Add a teaspoon of vanilla extract to the batter for added aroma.
Sprinkle toasted coconut flakes on top of the icing for extra texture and flavor.
If you prefer a lighter icing, reduce the shredded coconut by half.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Before serving, allow it to come to room temperature or warm slightly in the microwave for about 20 seconds to revive its moist texture. The coconut icing may firm up when chilled, so warming helps soften it again.

How to Serve

A close-up view of a round dessert with three visible layers, placed on a white plate with a white marbled surface underneath. The bottom layer is light beige and looks soft and smooth. Above that is a slightly browned layer with a spongy texture. The top layer is pale cream with a glossy surface, surrounded by a thick ring of white shredded coconut flakes. Some coconut flakes have fallen onto the plate around the dessert. The edges have a gentle golden crust peeking beneath the coconut. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of shredded coconut?

Yes, fresh grated coconut works well but may alter the texture slightly. You may want to reduce the quantity slightly to prevent the icing from becoming too watery.

Is it possible to make this cake dairy-free?

You can substitute margarine with a dairy-free alternative and use coconut condensed milk if available. Otherwise, this recipe relies on dairy ingredients for its rich flavor and texture.